Pan-Fried Sauerkraut
Very tasty, fragrant, tangy, and budget-friendly! Pan-fried sauerkraut is an excellent side dish for fish or poultry. This dish also goes very well with smoked meats: ribs, sausages, and frankfurters. It is quick and very easy to make, and you only need the simplest ingredients.
Updated : 14 April, 2026
Easy
About 20 min.
Ingredients
400 grams
Sauerkraut
1
Onions
2 tablespoon
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Use classic sauerkraut without added extras. Sauerkraut with berries, apples, or horseradish will not work here. It is best if it is homemade sauerkraut. The vegetable oil can be any kind, from inexpensive sunflower oil to olive oil, but it must be refined. Only then will the oil not burn in the pan.
Step 2
Peel the onion and cut it into half-rings or cubes, it does not matter. To keep your eyes from getting irritated while cutting the onion, rinse the onion and the knife with cold water. A cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Step 3
Heat the vegetable oil in the pan in which you will fry the cabbage. Add the onion. Fry it until lightly golden. Over medium heat, this usually takes about 5-7 minutes.
Step 4
Drain the brine from the cabbage, you can place it in a colander, and squeeze it well.
Step 5
Add the cabbage to the pan with the onion and mix everything well with a spatula.
Step 6
Add salt to taste. Do not overdo it, because the cabbage is already salty enough. You may not need any extra salt at all. At this stage, you can add any seasonings you like. To my taste, caraway, thyme, or rosemary work very well. Or perhaps you want to make the dish more filling and add chopped smoked meats: sausages, smoked sausages, or bacon would work wonderfully here.
Step 7
Cook the cabbage over low heat for about 30 minutes. If it starts to burn, add a little hot clean water and cover the pan with a lid. Sauerkraut takes quite a long time to cook. Then it loses its crunch and becomes soft and juicy. If you prefer crunchier cabbage, fry it for less time.
Step 8
Serving options: as a warm side dish with meat, pork chops, fried sausages, or smoked sausages; as a dish on its own with a slice of dark bread and sour cream; as a filling or an addition for hand pies, omelets, or fried eggs; or with mashed potatoes or dumplings. Store the cooled fried cabbage in a closed container in the refrigerator for up to 3-4 days. Enjoy your meal!
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